Tempe Jontor Kekinian: A Modern Twist on Traditional Tempe
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (cut as desired) | As needed |
| Large red chili (optional) | As desired |
| Small chili (optional) | As desired |
| 1 shallot (finely chopped) | 1 clove |
| 1 garlic clove (minced) | 1 clove |
| Salt (to taste) | To taste |
| 2 kaffir lime leaves (thinly sliced) | 2 leaves |
| All-purpose flour | 6 tbsp |
| Cornstarch | 1 tsp |
| Rice flour (optional) | 3 tbsp |
| Water (as needed) | To create batter |
| Indofood Fried Tempe seasoning | As per taste |
| Turmeric powder | 1 tsp |
Instructions
-
Prepare the Tempe:
- Slice the tempe according to your preference, ensuring to cut it in the middle so it can be stuffed.
-
Make the Filling:
- In a mortar and pestle, grind together shallot, garlic, small chili, large chili, salt, and kaffir lime leaves into a rough paste.
- Heat a pan, add the paste, and sautΓ© until fragrant and well-cooked.
-
Stuff the Tempe:
- Once the filling is cooked, gently stuff it into the slices of tempe, filling them carefully but generously.
-
Prepare the Batter:
- In a mixing bowl, combine all-purpose flour, cornstarch, rice flour (if using), Indofood fried tempe seasoning, and turmeric powder. Gradually add water until you achieve a thick batter consistency.
- Stir in the thinly sliced kaffir lime leaves for extra flavor.
-
Coat and Fry:
- Dip the stuffed tempe into the batter, ensuring it is well-coated.
- Heat oil in a pan and fry the coated tempe until golden brown and crispy. Be sure to turn the tempe so it cooks evenly on all sides.
-
Serve:
- Once crispy and golden, remove the tempe from the oil and drain on paper towels.
- Serve hot with a dipping sauce or enjoy it as a tasty snack on its own.
Enjoy your Tempe Jontor Kekinian: A crispy, savory treat with a modern twist!
This dish can be served as an appetizer, snack, or even as a side dish to complement any meal.
